Slow Cooked Beef Barbacoa

4 pound chuck roast

2 tablespoons vegetable oil

1/3 cup apple cider vinegar

4 large garlic cloves, minced

1-1/2 tablespoons cumin, more or less, to taste

2 chipotle chiles in adob, more or less, to taste

2 teaspoons dried oregano

1/4 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

3/4 cup chicken stock

3 tablespoons freshly squeezed lime juice

2 bay leaves

Season roast with salt and pepper; set aside. In a large skillet, heat vegetable oil until shimmering. Carefully place meat into pan. Sear on both sides, and then all edges. Place seared roast into a 6-quart slow cooker, and set to "high."

Place remaining ingredients EXCEPT bay leaves into a blender or food processor and pulse until smooth. Pour the sauce over the meat, toss in bay leaves, cover and cook on high heat for 6 hours (or low for 10).

Carefully remove roast from slow cooker, shred meat, removing any pieces of fat. Return beef to sauce, stir to coat, and serve.